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    broad bean and goats’ cheese bruschetta

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    broad bean and goats’ cheese bruschetta

    Serves: 2


    Preparation time: 15 minutes
    Cooking time: 5 minutes
    Total time: 20 minutes


    200g fresh podded broad beans (about 500g in the pod)
    40ml extra virgin olive oil, plus extra to drizzle
    ¼ x 25g pack mint, leaves finely sliced, plus extra to serve
    ¼ tsp chilli flakes
    1 lemon, juice of ½,  ½ in wedges
    2 slices sourdough bread
    125g pack soft goats’ cheese

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    1. Cook the beans in salted boiling water for 1½ minutes. Drain and run under cold water. Peel off the outer skins, if liked. Transfer to a pestle and mortar, then roughly smash. Stir in the oil, mint, chilli and 2 tsp lemon juice; season.

    2. Toast or griddle the bread. Spread on the cheese, season, then spoon over the bean mixture. Serve straight away with lemon wedges, extra mint and a drizzle of olive oil.


    Average user rating

    4 stars